Instructions for Making Creamy Vichyssoise
Step 1: Sauté the Leeks
- In a large pot, melt 2 tablespoons of butter over medium heat.
- Add the sliced leeks and sauté gently for about 5-7 minutes until they are softened but not browned. If using, add the minced garlic and sauté for another minute until fragrant.
Step 2: Cook the Potatoes
- Add the diced potatoes to the pot and stir well to combine with the leeks.
- Pour in the vegetable or chicken broth. If you choose to add a splash of white wine, do so now. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes or until the potatoes are tender.
Step 3: Blend the Soup
- Once the potatoes are cooked, remove the pot from heat and allow the mixture to cool slightly.
- Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the mixture to a blender in batches, blending until creamy. Return the blended soup to the pot.
Step 4: Add Cream and Season
- Stir in the heavy cream until fully incorporated. If you want a lighter soup, adjust the amount of cream to taste.
- Season the vichyssoise with salt, black pepper, and if desired, a squeeze of lemon juice for brightness. If using, add the thyme and mix well.
Step 5: Chill the Soup
- Allow the soup to cool to room temperature, then cover and refrigerate for at least 2 hours or until thoroughly chilled. This step enhances the flavors.
Step 6: Serve
- Before serving, taste and adjust the seasoning if necessary.
- Ladle the chilled vichyssoise into bowls and garnish with finely chopped chives.
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